Monday 14 September
This was our last day. Attentive readers will have noticed that although we were in Versailles we hadn’t visited the palace. We had thought of doing it on Sunday and doing somewhere in the centre on Monday, with our luggage in tow. But that didn’t work out so we had Monday morning left. We have both been to the palace before, and on Mondays the actual building is closed. So, we decided that Jane would stay in the hotel and do the packing (as she always does) and pay the bill (which would be quite complicated as part of it had already been paid by OUSA), while I went to the palace, about ten minutes from the hotel, to walk around and take some photos.
Ahh, the photos. When I was in La Chat Qui Pêche the night before I had taken some photos. I hadn’t used the flash and had set the white balance on the camera for tungsten. Yes, well, I forgot to change it the following day when I was in daylight so that when I came to look at my photos of the Palace of Versailles I found that they were all bright blue! Hard work testing to the limits both Corel Paint Shop and my limited knowledge of colour photography achieved a considerable improvement but some of the results still look a bit odd, especially in the skies.
The Palace of Versailles was built by Louis XIV (the Sun King) and is a typical piece of nouveau-riche extravaganza. But with time it has acquired an aura and is really quite attractive, as well as being very, very impressive. In front of the palace there is a sculpture of a carriage and six racing across the courtyard. It may be purple (yes, the colour is right, more or less) and thoroughly modern in conception, but it gives an impression of speed and urgency that seems appropriate but that contrasts with the stately grandeur of the buildings around it. The golden Royal Railings (la Grille Royale) were built in 1679, destroyed in 1794, and replaced in 2008.
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| Carriage and six | The Sun King |
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| The Royal Railings | The Palace |
It may, perhaps, be useful to retell the real story about Marie Antoinette and that cake. At the time in France there was a law that said that bakers had to bake basic bread in fixed quantities and sell it at a fixed price by weight; if they had no basic bread, they had to offer other bread at the fixed price of the basic stuff. There was a similar law in force in Spain when I arrived, and for quite a few years afterwards every bakery had to display a notice to that effect. What happened in Paris was that when Marie Antoinette was told that the people had no bread, she said quite reasonably that they ought to be getting brioche (not cake) instead, and why weren’t they? But the political spin of the Revolution got to work and one of history’s most powerful urban myths was created.
The gardens are most beautiful and, like Schönbrunn Palace in Vienna, they offer a beautiful and expansive garden near the city centre. On the morning that I was there there was a fresh breeze that was very pleasant indeed. The view over miles and miles of unspoilt countryside has to be seen to be believed, and the layout of the gardens has one interesting point. I have noticed that if my camera (Nikon D50) is on the 80mm focal length setting the view through the viewfinder is the same size as with the naked eye. More than that, though, the picture that the camera takes on that setting is roughly what the human eye sees as one view without moving. Fair enough, but I have noticed more than once that what I see through the viewfinder looks just right, it is the right size. And that means that the architect or designer has been able to visualise what will look right to the human eye in deciding on the size and scope of a particular feature. The two pictures below show the garden and the palace. They are taken from the obvious place to look around, the end of the upper part of the garden.
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| An eyeful of garden | An eyeful of palace |
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| Garden with architects | Nouveau-riche kitsch |
One curious thing in the gardens was a number of square pedestals with statues on them. These are labelled ‘The Architects’ and are portraits of the architects who worked on the restoration of the palace.
Then it was lunchtime. I rarely eat much at lunchtime and hardly ever drink alcohol then, especially before a flight, but the gigot and burgundy at Le Limousin were calling. We met there at 12.00 and had a good lunch before going to the airport.
At Versailles station there are no barriers and the machine in which you ‘composter’ your ticket was out of order. No problem, we just got on the train, changed at St Michel and went on to CDG airport. However, there was a barrier there to get out of the station and into the terminal, and our tickets wouldn’t work it. The barrier consists of a metal machine that processes tickets and a couple of glass doors that open to let passengers through. There was no official presence, not even a telephone, to provide help. In the end, some more people came and we followed along straight after them through the barrier. Jane got through and I was just through when – BANG – the doors closed behind me trapping my suitcase on the station side of the barrier. What could we do? In fact, the doors do not close so as to meet. There is a space of a few centimetres and through this I was able to heave my suitcase – a big one weighing more than 20 kg – up on to the metal side piece, where the people with us all piled in to help bring it over into the airport terminal side. Of course they had seen what we had done and how the case came to be trapped, but they were Italians so they weren’t in the slightest worried about that sort of thing.
We checked in and as usual went through security. Our idea is that we get as far as possible through an airport and then settle down to wait. What we didn’t know was that at Charles de Gaulle the airside waiting area has no facilities at all, not even a drinks machine: the shops, toilets, restaurants etc. are all landside. We had found the same at Vienna airport last year and although at first it is a little annoying if you aren’t expecting it, you can always go back through security. You have to take your boarding card with you and go through the security procedure when you come back, but if there are two people travelling you can take turns while one stays with the luggage. The advantage of this is that, unlike the farcical procedure in Spanish and British airports, the security system is coherent; the only people admitted airside who come into contact with passengers are airline employees and the security staff themselves. The holding areas are small and simple and can be cleaned under the supervision of the security people. Compare that with the vast armies of barmen, shop assistants, lavatory cleaners and Uncle Tom Cobbleigh and all who work airside in other airports, and of course the tonnes of stuff that they sell and consume there.
And so, back to Barcelona. The flight was fine.
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